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Ingredients

IN A STAINLESS STEEL OR HEATPROOF GLASS BOWL OR THE TOP OF A DOUBLE-BOILER,BEAT THE EGG YOLKS AND SUGAR TOGETHER,UNTIL THICK AND CREAMY.IN A SAUCEPAN SCALD (1)CUP MILK;ADD VANILLA;POUR OVER THE EGGS,MIX WELL. STIR SLOWLY AND CONTINUALLY OVER A SAUCEPAN OF SIMMERING WATER UNTIL THICKENED SLIGHTLY,ABOUT 10MINUTES.REMOVE FROM HEAT,POUR IN REMAINING MILK,COOL.POUR INTO ICE CREAM CANISTER.FREEZE IN ICE CREAM MAKER ACCORDING TO MACHINE DIRECTIONS.

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FREEZER METHOD:POUR PREPARED MIXTURE INTO SEVERAL UNDIVIDED ICE TRAYS;COVER,PLACE IN FREEZER;FREEZE UNTIL FIRM,3 TO 6 HOURS.USING A FORK BEAT 3 TO 4 TIMES WHILE FREEZING.LEAVE AT LEAST ONE HOUR FOR THE FLAVOR TO DEVELOP.BEFORE SERVING,REFRIGERATE 10 MINUTES TO SOFTEN.